Soft and flavorful Hallullas, Chilean bread that comes from afar.
If you’re looking for a tasty alternative to everyday bread, let yourself be won over by Hallullas.
These typical Chilean rolls are a true explosion of flavor and simplicity, characterized by a unique texture that closely resembles a small focaccia.
But don’t be fooled by their regular, slightly flattened shape: the secret to their goodness is the addition of lard in the dough, which gives them a particularly special aroma and savory taste.
The history of the Hallulla is fascinating and spans continents.
Although today it is a staple of Chilean cuisine, its roots reach back to the Middle East. In the past, it was a bread traditionally eaten during Easter, making it a perfect recipe to rediscover at this festive time.
Bringing Hallullas to the table means not only offering something delicious, but also telling a story of distant traditions meeting.
Hallullas are incredibly versatile… in Chile they are often split in half and filled with creamy cheeses and cold cuts, but the truth is they are delicious any way you serve them.
They are exceptional right out of the oven, when still warm and the aroma of the lard is most intense, but they hold up very well even when cold: it all depends on your personal taste! I served them at the table instead of regular bread and I assure you they were devoured in an instant.
And if you have leftovers? No worries: just heat them for a few seconds in the microwave the next day and they will be perfect again, soft as if just baked.
The preparation is within everyone’s reach and the satisfaction of seeing these golden, inviting rolls is unbeatable.
All that’s left is for you to make them and let yourself be conquered by their focaccia-like texture.
If you decide to try this or any other recipe of mine, send me the photos! I’ll be delighted to publish them on my page with your name.
I’m waiting for your comments with your thoughts on this fantastic Chilean bread!
About 170 kcal per hallulla
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Cooking methods: Electric oven
- Cuisine: Chilean
- Seasonality: Easter
Ingredients to make Hallullas (Chilean bread)
- 4 1/4 cups type 0 flour (about 510 g)
- 3 1/4 tsp fresh yeast (about 10 g)
- 1 1/2 teaspoon sugar
- 1 teaspoon heaping teaspoon of salt
- 1/3 cup whole milk (about 80 ml)
- 2/3 cup water (150 ml total, divided: 100 ml + 50 ml)
- 3.5 oz softened lard (about 100 g, approx. 7 tbsp)
Preparation of Hallullas (Chilean bread)
I made the dough with a stand mixer, but you can easily proceed by hand.
Dissolve the yeast in 100 ml (about 1/3 cup) of warm water and set aside. In the mixer bowl put 200 g (about 1 2/3 cups) of type 0 flour, the sugar, the salt and mix.
Add the warm milk and the dissolved yeast, also add the 50 ml (about 3 1/2 tbsp) of water, the remaining flour and the softened lard. Mix well for a few minutes until you obtain a soft and elastic dough.
Place the dough in a bowl, cover it and let it rise in the oven with the light on until doubled in size, which will take about 2 hours.
Once risen, turn the dough out onto a lightly floured work surface and roll the dough to a thickness of about 3/4 inch (2 cm).
Dust the rolled dough with flour and fold it in half, then roll it out again and repeat the operation. For the final roll-out, keep the thickness not too thin—at least 3/8 inch (1 cm)—and cut circles with a round cutter.
Place the cylindrical rolls on a baking sheet lined with parchment paper, prick the surface with a fork and let them rise again for about 1 hour.
